Crafting, traveling and everything in between.

Tag Archives: squash

I took of some of the squashes I got from our garden the other night (see here) and decided to try out a new recipe.

This is called Summer Squash Saute. It’s from Frances Musser of Newmanstown, Pa., and is a recipe she submitted to “Taste of Home.” I found the recipe in a “Savings Pack,” which is attached to several other recipes Nannie used to create a recipe book for me.

Nannie used twist times to hold recipes from several sources together.Tada! Instant cookbook.

So just about this time of year, if you have a garden or have family/friends who do, you’re probably inundated with summer squash.

Usually I feel pretty limited in what I can do with all the crooknecks, butterstick and zucchini squashes. I like them sauteed with some butter or olive oil, fried or served as fritters. And, of course, there’s the zucchini bread I usually make at least twice during the summer and frittatas that make a good breakfast or dinner feast.

There’s also creamed squash or casseroles, though I’m not a big fan of either of those.

This past week, on a whim, I threw some fresh crookneck squash onto a salad. Wonderful.

I also cooked some squash with garlic and a green onion in an egg scramble and made a breakfast burrito. Awesome!

So, I encourage you to figure out different ways to eat up all that squash besides cutting it up and freezing it for goodness knows how long. It’s a good way to get some healthy veggies into your diet!

Lately I’ve been trying out fall squashes. Butternut, spaghetti and delicata are now marked off the list.

Delicata, seen below, is the most recent squash I’ve tried and I love it! It’s sweet, smooth and great with a variety of seasoning — from good ol’ standbys salt and pepper to sage or cinnamon.

The first time I made delicata I sliced the squash in half, seeded it and sliced it into half moons. After tossing the squash in a combo of olive oil and sage, I baked it at 400 degrees for 20 minutes, turning half way through the cooking time. Wonderful!

Last weekend, I wanted to create something using some tomatoes from the garden. This dish was inspired by tabbouleh, a dish that uses bulgur, a grain; tomatoes; mint; lemon juice and olive oil.

I also made pan-fried, thyme-rosemary-sage chicken breasts. This may not be the proper way to use herbs with chicken, so if you know a better technique, please let me know!